If you’ve tried the infamous Speculoos Cookie Butter from Trader Joe’s, these no bake protein balls are made from the same cookies. Meaning, they’re unbelievably delicious and quite addicting.
So addicting, in fact, I might even suggest cutting the recipe in half unless you’re sharing with friends or have mastered the art of restraint.
The nutrition facts for these cookie butter protein balls are great but eating all ten at once is a little counterproductive for a healthy recipe. Not that I’m speaking from personal experience or anything…
What You’ll Need for This No Bake Protein Balls Recipe
With only five ingredients, I’ll list them all here along with a quick note on substitutions:
This is a vital ingredient, but you may be able to use other cookies gram for gram. I’ve used graham cracker crumbs in recipes like my no bake s’mores protein bites and while I haven’t tried them for this recipe, I feel they’d be a good place to start.
I used PEScience Select which is a blend of whey and casein protein. Different protein powders may require slight tweaks to the amount of liquid ingredients used to get the right consistency for forming the no bake protein balls.
As a side note, you can use my affiliate discount code mason to save 15% on PEScience products. You can even order single serving or 5-serving samples to try these cookie butter balls or other recipes like:
If you don’t have coconut oil on hand, you could swap for another fat source but it will need to have a similar stability at room temperature. For example, light butter softens quickly at room temperature but real butter softens much slower.
And as crazy as it sounds, I think an ingredient like canned pumpkin that I use to replace fats might work well and reduce the fat in these no bake protein balls.
Feel free to use any milk but the fat content may slightly affect the amount needed. With both the coconut oil and milk, your goal is to hydrate the cookie butter enough to form into balls without adding too much so that it’s impossible to work with.
If you’re using the same ingredients the recipe calls for, just add and blend. Otherwise, it’s a good idea to add slowly and modify as needed.
Sweetened Coconut Flakes
Feel free to use unsweetened coconut flakes or other types of coconut. Due to the sugar in the sweetened flakes, they’ll likely brown a bit faster than the unsweetened.
You can also buy toasted coconut flakes in some grocery stores if you wanted to skip the toasting process.
How to Make Protein Cookie Butter
As you may have noticed above, you’ll need a food processor or blender to make the protein cookie butter. You’ll also need a pan to toast the coconut flakes unless you’re using pre toasted.
Equipment aside, the protein cookie butter is super easy to make. Simply blend the cookies and protein powder together before adding the liquid ingredients to make a smooth butter. Once you have the cookie butter, all you’ll need to do is stir in the toasted coconut, chill for 5 minutes, and then form the no bake protein balls.
Bada bing, bada boom.
I think that’s all ya need to know. If you make these cookie butter no bake protein balls, let me know how they turn out! Take a snapshot and tag me on Instagram @mason_woodruff or join my free Facebook group and share it with the Proton Party.
- 12 Biscoff Cookies
- 2 scoops (62g) Protein Powder, vanilla
- 2 Tbsp (28g) Coconut Oil
- 3 Tbsp (90mL) Skim Milk, or your choice of liquid
- 1/4 C (30g) Sweetened Coconut Flakes
- Add the sweetened coconut flakes to a dry pan over medium-high heat. Keep an eye on them as you proceed with the remaining steps. (If you'd like to roll the protein balls in more toasted coconut, add an extra 1/4 C to the pan.)
- Add the cookies and protein powder to a food processor or blender and pulse until you have a fine texture.
- Add the coconut oil and milk to the food processor and continue mixing until smooth. (If you're using a different protein powder, add the milk slowly as needed. You may also need more depending on the protein powder.)
- Once the coconut is toasted, add it to the cookie butter and stir together until they're fully incorporated.
- Place in the freezer for 5 minutes before forming the protein balls.
- Divide the cookie butter mixture into 10 pieces and roll them between your palms to smooth. (Spraying your hands with a tiny bit of nonstick cooking spray helps prevent sticking as you work.)
- If you prepared extra toasted coconut, roll the protein balls in the toasted coconut. Refrigerate leftovers.
- For ingredient substitution tips, see the post above.
- Each cookie butter ball has 4 Smart Points.
- Nutrition facts do not include additional toasted coconut. Macros per protein ball rolled in the 1/4 C extra toasted coconut: 136 calories, 7.5g of protein, 10.8g of carbs, 6.4g of fat
Nutrition Information:Yield: 10 Serving Size: 1 protein ball
Amount Per Serving: Calories: 110Total Fat: 6gCarbohydrates: 9gProtein: 6g